Effects of different milk substitutes on pasting, rheological and textural properties of puddings

Commercial pudding powders are usually composed of starch, hydrocolloids, sugars, colorings and aromas, and are intended to be dissolved in milk. However, the use of milk substitutes is mandatory for people suffering from lactose intolerance and milk allergies, but these ingredients have an effect on pudding structure and rheological behavior that has been little studied. This work investigates the pasting, rheological and textural behavior of two commercial pudding powders dissolved in rice drink, light soy drink, partially skimmed milk (reference sample), and water (model system). The eight different puddings were evaluated both during preparation (heating and cooling phases) and a 3 day refrigerated storage period, by means of viscoamylographic tests, rotational and oscillatory measurements, and penetration tests. The two pudding powders, apparently similar in formulation, resulted in final products with large structural differences, that could be ascribed to different types and quantity of starch and carrageenans present in the formulation. Soy and rice drinks can not be indifferently used for pudding production, as the optimal texture of the final product is not always achieved. Generally, the properties of soy drink-based puddings were similar to those of the reference samples, while the characteristics of rice drink-based products were comparable to those of the water systems.

► Use of milk substitutes in vanilla puddings preparation. ► Effects on pasting, rheological and textural behavior of puddings. ► Similar pudding powders resulted in final products with large structural differences. ► Not all the considered milk substitutes produced puddings with an optimal texture.